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As is often the case, my photography skills in no way match the deliciousness of the recipes… After making them three times, I have either forgotten to photograph them at all, or taken pretty odd photographs of these sausage rolls (I think maybe I was trying to be arty).

Don’t let the picture put you off though, this sausage roll recipe is ace! It’s definitely my favourite recipe out of everything that we made for a Christmas buffet, and Alex’s too. They went down immensely well with everyone!

The pastry isn’t exactly the cheapest, being made with rather a lot of ground almond, but it stays tender for a couple of days after it’s baked which can be a difficult thing to achieve with gluten free pastry!

The filling uses traditional sausage flavourings, along with rusk and tofu and is savoury and moreish. We get our gluten free rusk here, it’s great for sausage mixes and burgers too. You could probably use gluten free breadcrumbs instead of rusk, although we haven’t tried it. If you do choose to, be careful of the amount of water you add to the filling, you’ll probably need less than we’ve specified in the recipe.

We firmly believe that is important to make more of these sausage rolls than you think you’ll need, it’s almost impossible to stop eating them. But if you do end up with any leftovers, they reheat beautifully!

The sausage filling is great, we’ve got more recipes using it to come soon!

Before starting, freeze the block of vegetable fat for around 2 hours. It shouldn’t be completely frozen but this will make it much easier to grate.

Using a balloon whisk, mix together the rice flour, almonds, cornflour, tapioca starch, potato starch, xanthan gum and salt until well combined.

Grate the fat into the flour mixture, dipping the end of the fat into the flour after each grate. This helps the strands stay more separate and not just clump back together into a block.

Toss the strands in the flour mix and then lightly rub them in to get rid of any large lumps.

Add the soy milk, starting with 80 ml and mix together with flours and fat until it can be formed into a soft, slightly sticky ball (or lump!)

Wrap in cling film or a bag and chill for around an hour, this helps the pastry to firm up.

To make the filling, first dissolve the yeast extract in the hot water.

Next add the rusk, allspice, caraway, sage, salt and tapioca to a large bowl and mix together. Crumble in the tofu (no need to press it first), pour in the coconut oil, and then the water and yeast extract. Mix well and leave for 10 minutes to allow the rusk to soak up the water. I find it easiest to squodge it all together using my hands. You can use a food processor if you like.

Preheat the oven to 180 degrees c.

Split the chilled pastry into 4 and roll the first piece into a rectangle around 10 cm x 40 cm and 2 mm thick. Trim the short edges and cut the rectangle into 6 pieces.

Split the filling into 4, and then each quarter into 6 pieces. Roll each piece into a sausage around 10 cm long and 1.5 cm across. Lay the sausage on the first piece of pastry and roll, it should fit nice and snugly. The pastry can be prone to cracking, don’t worry if this happens, just lightly pinch the edges back together. Transfer the sausage roll seam side down to a baking tray and pat down slightly. Then repeat with the rest of the pastry and filling to end up with 24 rolls. You can trim the ends at this point if you like, but we don’t bother.

Cut slashes through the pastry in the top of each roll, at an angle and about 1 cm apart.

Bake for 25 minutes, until just starting to turn golden.

The sausage rolls are gorgeous hot or cold, but if you’re making them in advance for a party it’s really nice to heat them through for a few minutes in the oven before serving. This also crisps up the pastry a little.